Zucchini Wrapped Chicken Kapama
This zucchini-wrapped chicken kapama is a dish that adds elegance to summer tables while offering the convenience of a one-pot meal by combining chicken, rice, and vegetables all in one.
One of the best ways to use water-rich vegetables like zucchini is to pre-bake them in the oven to remove excess moisture, helping them retain a firmer texture in the dish. My oven-baked summer vegetable stew and chicken-stuffed zucchini boats are great examples of this technique. In this recipe, zucchini is not just another ingredient; it also serves as the outer shell and decorative element of the dish. It forms a flavorful frame around the filling, shaping the entire presentation.
Although the base of the dish is chicken and rice, the real twist comes from wrapping the chicken kapama in zucchini. As in the classic chicken pilav recipes, sweet red pepper powder sautéed with tomato paste and combined with chicken, supported by thyme and mint, gives the dish its signature layered aroma that seeps into the rice.
One of the best parts of this dish is the aroma that fills your kitchen as it bakes. The lightly caramelized edges of the zucchini, the perfectly cooked, fluffy rice, and the harmony of all these layers make it far more than an everyday dish—it becomes a guest-worthy centerpiece.
You can serve zucchini-wrapped chicken kapama with a tomato soup starter, a çoban salata, and a generous portion of dill-infused cacık on the side.
By the way, you can substitute rice with bulgur or use a mix of rice and bulgur if you prefer.
Enjoy the recipe...
Ingredients
- 500 g diced chicken breast,
- 1 onion,
- 1 cup rice,
- 1 tomato,
- 1 tsp tomato paste,
- 3–4 tbsp olive oil,
- 2 cups boiling water,
- 2 zucchinis,
- 1 tsp sweet red pepper powder,
- 1 tsp thyme,
- 1 tsp dried mint,
- Salt to taste.
Preparation
- Slice the zucchinis lengthwise and place them on a baking tray lined with parchment paper,
- Brush with oil and bake in a preheated oven at 190°C (375°F) until softened and lightly golden in spots,
- Meanwhile, heat the olive oil in a large pan and add the chicken. Stir constantly and cook until golden, then move the chicken to one side of the pan,
- Finely chop the onion, add it to the center of the pan, and sauté until soft,
- Add the tomato paste and cook until its raw smell disappears,
- Add the red pepper powder and stir,
- Add the rice, mint, thyme, and salt. Mix well and remove from heat,
- Line the inside of a 20 cm round baking dish with the baked zucchini slices, overlapping them slightly,
- Place a slice of tomato in the center,
- Pour in the chicken and rice mixture,
- Fold the zucchini slices over the filling toward the center,
- Top with the remaining tomato slices,
- Pour in the water,
- Cover with a lid if available, or use parchment paper that doesn't touch the food,
- Bake in a preheated oven at 190°C (375°F) until all the liquid is absorbed.
Bon appétit...